Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced (or substitute ½ cup shallots)
- 1 tablespoon fresh turmeric, thinly sliced (or 1 teaspoon ground turmeric)
- 1 tablespoon ginger root, thinly sliced
- 4 garlic cloves, roughly chopped
- 3 cups vegetable broth
- 1 lb carrots, sliced into ¼-inch rings (about 4 cups)
- ¾ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup, more to taste
- Pinch or two of cayenne pepper, to taste
- Coconut milk, for swirling or stirring in (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a medium heavy-bottomed pot over medium-high heat. Add the diced onion and sauté until fragrant and softened, about 4-5 minutes. Lower the heat to medium, then add the sliced ginger, turmeric, and chopped garlic. Continue sautéing for an additional 2 minutes to develop flavors.
- Simmer the Soup: Pour in the vegetable broth and add the sliced carrots along with salt and pepper. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer gently until the carrots are very tender, approximately 15 minutes.
- Blend Until Smooth: Remove the pot from heat and allow the soup to cool slightly. Transfer to a high-powered blender in batches if necessary and blend until the soup is completely smooth and velvety in texture.
- Reheat and Season: Pour the blended soup back into the pot and warm it over low heat. Stir in apple cider vinegar and maple syrup, adjusting the quantities to taste. Add a pinch or two of cayenne pepper if you desire a little heat. For extra creaminess, stir in some coconut milk or serve it as a swirl garnish on top. Taste and adjust the seasoning with additional salt, acid, sweetness, or heat as needed.
- Serve: Ladle the soup into bowls and garnish with optional coconut milk swirls if you like. Serve hot and enjoy this comforting carrot and ginger soup.
Notes
- Fresh turmeric can be substituted with ground turmeric if unavailable, adjusting quantity to about 1 teaspoon.
- If coconut milk is not preferred, a swirl of cream or any plant-based milk can be used as a garnish or stirred in for richness.
- Cutting carrots into thin ¼-inch rings helps speed up cooking time.
- Adjust the sweetness with maple syrup and acidity with apple cider vinegar according to your taste preferences.
- For a spicier kick, increase cayenne pepper gradually.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
